Stovetop maple bacon brussels sprouts because bacon and maple syrup makes everything better. Even brussels sprouts! A quick and easy side dish that works just as well for a family evening meal or a side when entertaining.
400grams(3 cups) brussels sprouts| trimmed and cut into half or quarters depending on size
2rashersbacon| rind removed and cut into lardons (small strips)
50grams(4 tablespoons) butter
80mls(4 tablespoons) maple syrup
1teaspoonground black pepper
Bring a large pot of salted water to a boil. Put brussels sprouts in the boiling water and blanch for 1 minute.
Drain immediately in a colander after 1 minute and run under cold water to stop the cooking process. Set colander to the side and all brussels sprouts to continue to drain until needed.
Place a medium sized frying pan over medium heat on the stove. Place bacon lardons in the pan and cook until crisp.
Add butter to the bacon in the frying pan.
Once the butter has melted add drained brussels sprouts to the pan. Saute brussels sprouts until they begin to brown, stirring frequently.
Add maple syrup to the frying pan.
Continue cooking until the maple syrup thickens and coats the brussels sprouts, the bacon starts "popping", and the sprouts are deeply browned.
Season with salt and pepper. Serve immediately.
GENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY